Shortbread cake with vanilla and meringue

The most delicate crumbly delicacy with vanilla flavor! I advise you to take your time and let the dessert cool down properly in the refrigerator for 1-2 hours so that it will please you with caramel "tears" on the meringue surface.

prika

The author of the recipe

Shortbread cake with vanilla and meringue

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Composition / ingredients

Servings:

Eggs

Cottage cheese

350

Sugar

170

Salt

Wheat flour

Sour cream

100

Butter

Baking powder

Vanilla sugar

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 10 g

Fats 23 % 12 g

Carbohydrates 58 % 30 g

273 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Prepare the specified products. The recipe uses a shape 20 cm in diameter.
Step 2:
In a deep container, drive 2 chicken yolks and 1 protein, leaving 1 protein for meringue, pour 50 g of granulated sugar, 5 g of salt and beat with a whisk or mixer.
Step 3:
In a microwave oven or in a water bath, warm up the butter, but do not bring it to a boil!
Step 4:
Pour the oily mass into the egg and mix immediately. Add baking powder, sifted wheat flour and vanilla sugar to your taste.
Step 5:
Knead a tight, dense dough and place it in the cold for about 15 minutes, covered with cling film.
Step 6:
In another deep container, grind cottage cheese, sour cream, 60 g of sugar, vanilla sugar (to taste), 5 g of salt, 1 chicken egg into a homogeneous mass. You can do it with a fork or an immersion blender.
Step 7:
From the cooled dough to form a base in the form, going on the sides. The mold does not need to be lubricated - there is already oil in the dough.
Step 8:
Pour the curd filling into the middle of the mold and smooth it out. Preheat the oven to 200 C and bake the cake in it for 30 minutes, watching its surface.
Step 9:
While the cake is baking, beat the chicken protein with sugar with a mixer or in the bowl of a food processor. Remove the pie from the oven, cover its surface with whipped protein and smooth it out slightly. Put it back in the oven for 5-7 minutes so that the meringue is baked.
Step 10:
Remove the finished cake and cool it at room temperature, and then move it to the refrigerator.
Step 11:
As it cools, caramel "tears" will appear on the surface of the delicacy! After cooling, cut the pie into portions and serve with tea or coffee.

Sand cake with meringue is so great that it seems like a culinary miracle because of the drops of caramel that appear on the surface of the baked meringue when the dish cools down. In addition to the colorful appearance, the delicacy is also very useful - it is eaten with pleasure by children who cannot be forced to eat cottage cheese in everyday life. The cake is stored for 2 days in the cold after creation.
To make the dessert's sandy base crumbly, be sure to add baking powder to it, otherwise the cottage cheese will give the dough excess liquid and it will not bake, remaining raw.
If desired, you can add only chicken yolk to the filling, leaving the protein to create meringue. Cottage cheese can be of any fat content, as well as sour cream.

What is the difference between vanilla, vanillin, vanilla extract and vanilla sugar, how to use and replace them correctly, so as not to spoil the taste of the dish , read in this article .

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Is it possible to replace baking powder with soda, how to add them correctly so that the baking is lush, how to avoid an unpleasant soda taste and much more, read the article "Baking powder or baking soda - which is better?"